Something's baking: Mama's pound cake!

I've halved all ingredients for my 8 inch pan and it still raised like madness. But then again, the cake was thick but yet well cooked thoroughly, guess the low temperature was working (approximately 140 deg. C).

Pound Cake Recipe from rasamalaysia

Prep: 20 min. Bake: 1 1/4 hour; Oven: 300 degree F
Makes two loaves or four mini-loaves or one 10-inch tube cake

Ingredients:

6 eggs (room temperature)
1 cup unsalted butter (8 oz.), cut into 1/2-inch pieces
8 oz. cold cream cheese, cut into 1-inch pieces
2 1/2 cups fine sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla
3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup sliced almonds

Method:
Butter and lightly flour your 8x4x2 inch loaf pans or one 10-inch tube pan. (I used baking sheet instead of butter and flour to line the inside of the 8-inch round pan. I love baking sheets,they are so easy to use!)

Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating.
Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds.

Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes (I kept mine at 140 deg C.and baked for 1 hour 25 minutes) or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving.

My breakfast this morning! I would prefer it a bit sweeter and more buttery. Guess butter cake suits my palate more than pound cake.